Spiced Apricot Pickles

Spiced Apricot Sorbet is a breeze when made from a puréed mix of our Spiced Apricot Pickles, their packing syrup, and water.

Level:
Moderate

Yield:
4 one-pint jars

Advertisement - Continue Reading Below

Ingredients

4 c. sugar

1½ c. cider vinegar (5% acidity)

¼ c. lemon juice

¼ c. bottled spring water

Zest of 1 lemon

4 lb. small apricots

4 stick cinnamon

4 sprig basil

Directions

Prepare the fruit: Combine sugar, vinegar, lemon juice, water, and zest in a large saucepan over high heat and bring to a boil. Boil until thick and syrupy -- about 10 minutes. Reduce heat to medium and keep hot. Sterilize four 1-pint wide-mouth jars. Divide the apricots, cinnamon sticks, and basil equally among the jars while still hot.

Process the fruit: Pour the hot syrup over the fruit, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 25 minutes. Cool jars, check for proper seals, and store in a cool, dark place for at least 3 weeks before eating. Apricots will keep in cool, dark place for up to 1 year.